Golden Parfait, With French Fruit Recipe ingredients

• 2/3 cup of sugar
• 5 yolks of eggs, beaten light
• 1/3 cup of water
• 1½ cups double cream
• 1/8 teaspoonful of cream-of-tartar
• ½ cup French fruit Jamaica rum

To prepare this Golden Parfait, With French Fruit Recipe, first let the fruit soak in rum to cover overnight or for several hours. Cook the sugar, water and cream of tartar to 238 deg F. (soft ball); pour in a fine stream upon the beaten yolks, beating constantly meanwhile; return to the fire over hot water and beat until the mixture thickens. Beat occasionally until cold. Have the cream beaten solid. Sprinkle some of the fruit into the mold, lined and chilled as usual. Fold the egg and cream mixtures together and turn into the mold, sprinkling in the fruit here and there.